Roasted Pressed Bananas with Coconut Milk (Chuối Đập)

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Save Recipe Roasted Pressed Bananas with Coconut Milk
  • 4Servings
  • 10 mPrep Time
  • 20 mCook Time
  • 30 mReady In
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This rustic dessert is originated from Bến Tre province where coconut trees are widely cultivated. The dish name is called “chuối đập” which literally means “beaten bananas”. It’s served with coconut milk.

pisang bananas
Half-ripe pisang bananas

The best banana variety for this dish is called chuối sứ in Vietnamese, or “pisang awak” in Malaysian language, because of the firm texture. The bananas should also be semi-ripe, preferably with some green tint on the skin.

Roasted Pressed Bananas
Roasted Pressed Bananas

Ingredients

Step by step method

  • Step 1

    Roast the bananas with skins on a little bit. Peel the skins. If the bananas are too big, slice in half lengthwise. Then roast slightly to dry them up.

  • Step 2

    Cover the bananas with a plastic sheet. Use a broad knife to press and flatten the bananas.

  • Step3

    Roast the flattened bananas again until they turn golden brown.

  • Step 4

    In a saucepan, cook coconut milk with tapioca starch, crushed pandan leaves, sugar, salt and chopped spring onion leaves.

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